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Chef David Rose Recipe - Greenwich WINE + FOOD Festival 2019, Greenwich, CT, USA PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   
Chef David Rose - photo by Luxury Experience Part of the fun of attending the Greenwich WINE + FOOD Festival presented by PepsiCo is not only the endless samples of wine, food, and spirits, but also the chef demos, where attendees can watch some of their favorite chefs in action. For 2019, Chef David Rose, (Food Network, Celebrity Chef and Chef Judge, and a national brand ambassador), demonstrated how to make his Oxtail Fried Rice, for which he graciously shares the recipe.

 

Chef David Rose - Greenwich Wine Food 2019 - photo by Luxury Experience
Chef David Rose

Chef David Rose grew up eating well in New Jersey as his Jamaican parents were both professional chefs, inspiring him to pursue a culinary career. He graduated summa cum laude from Le Cordon Bleu Culinary Arts College in Tucker, Georgia. Calling Atlanta home for more than a decade, his bold culinary style is infused with his French culinary training melded with southern elements, and deftly sprinkled and seasoned with the Jamaican spices he grew up, and Asian ingredients to keep things interesting on the palate.

We had the pleasure of attending Chef David Rose's cooking demo at the 2019 Greenwich WINE + FOOD Festival presented by PepsiCo held in Roger Sherwin Baldwin Park in Greenwich, Connecticut on Saturday, September 21, 2019 on a beautiful, warm, blue-sky day.

Chef David Rose is an engaging chef who knows how to entertain as well as how to educate. He started off his demo by reminding the audience that we cook with all 5 senses, and when we heat a pan, we need to wait and listen to the sizzle to know when the pan is hot. For his oxtail fried rice, he stated that you want to get a nice hard sear on all sides of the oxtail to retain the juices in the meat; cooking about 4-5 minutes to brown all sides of the oxtail so that it will retain its shape when you add the braising liquid.

Chef David Rose - Greenwich Wine Food 2019 - photo by Luxury Experience
Chef David Rose Cooking Demo

His tip for the braising liquid is to deglaze with wine because wine or alcohol makes it better. Sake or plum wine work nicely as well. Cooking with wine or other alcohol helps to retain the flavor but removes the alcohol.

After the demo, Chef David Rose portioned out his Oxtail Fried Rice for the audience to enjoy. Bon Appetit!

Chef David Rose - Oxtail Fried Rice - Greenwich WINE + FOOD Festival 2019

Yield:     2-3 Servings

Ingredients:

2

Pounds

Oxtails, cleaned and trimmed

1

Medium

Red Bell Pepper, small diced

3

Whole Cloves

Garlic, peeled and smashed

1

Large

Yellow Onion, small diced

0.5

 

Shallot, minced

2

Tablespoons

Kosher Salt

1

Tablespoon

Black Pepper

2

Teaspoons

Spanish Paprika

1

Teaspoon

Onion Powder

1

Sprig

Thyme

1

Tablespoon

Soy Sauce

2

Tablespoons

Gochujang

1

Cup

Sweet Plum Wine

2

Tablespoons

Brown Sugar

4

Tablespoons

Olive Oil

32

Ounces

Beef Stock

2

Stalks

Green Onion, divide white and green parts, reserve green for garnish

1

 

Shisho Leaf, chiffonade

0.25

Cup

Cilantro, rough chop

4

 

Brussels Sprouts, thinly sliced

1

Ear

Corn, kernels removed

1

Tablespoon

Lemongrass, finely minced

5

 

Eggs

1

Tablespoon

Unsalted Butter

 

 

Katsuo Fumo Furikake (Rice Seasoning)

3

Cups

Basmati Rice, cooked, cold, day old

3

Tablespoons

Canola Oil

2

Teaspoons

Sesame Oil

5

Tablespoons

Chile sa-te sauce

4

Tablespoons

Soy Sauce

0.5

Cup

Butter Beans, drained from can

Garnish Ingredients:

1

 

Shisho Leaf

0.33

Cup

Cilantro, rough chopped

 

 

Thinly Sliced Green Onions

Method: In a medium bowl add oxtails, garlic cloves, thyme sprig, salt, pepper, onion powder, paprika, brown sugar, gochujang, and soy sauce. Mix well until incorporated with hands; let marinate overnight infridge (for at least 4 to 5 hours).

Add olive oil to a medium cast-iron Dutch oven and bring tohigh heat.

Add oxtails and sear on all sides until well browned, remove oxtails from the Dutch oven.

Chef David Rose - Greenwich Wine Food 2019 - photo by Luxury Experience
Chef David Rose with Oxtail

Add half of the diced onions, diced peppers, garlic glove and thyme sprig to Dutch oven, sauté until caramelized and fragrant.

Add plum wine to Dutch oven to deglaze, reduce by half, add beef stock, bring to a boil. Add oxtails back to Dutch oven, recue to medium low heat and braise 2 to 2.5 hours until fork tender.

Remove oxtails from Dutch oven, and allow to cool to the touch, about 6 to 8 minutes. Using 3 of the eggs, whisk in a small until egg and yolk evenly incorporated. In a small saucepan on medium high heat, add butter and melt; add whisked eggs and make medium firm scrambled eggs, constantly stirring to not brown eggs. Remove eggs from pan and set aside.

Bring wok to high heat, add canola oil and sesame seed oil to pan.

Add yellow onion, lemon grass, shallots, corn and green onions (the white parts), stir fry for a minute. Add Brussels sprouts, butter beans, and a pinch of kosher salt; continue to stir fry for about 2 minutes until Brussels sprouts are wilted and butter beans are slightly browned.

Add Chile sa-te sauce, soy sauce, oxtail meat, and cold basmati rice to wok, and stir fry for about 4 to 6 minutes until rice is browned, fried, and everything is incorporated.

Add scrambled eggs, chiffonade shiso leaf, and rough chopped cilantro, season to taste with soy sauce, stir fry an additional 1 to 2 minutes.

In a sauté pan, turn to medium high heat, add 1 tablespoon butter, and fry two sunny side up eggs; season with a pinch of kosher salt.

Remove sunny side up eggs from pan, and top oxtail fried rice with egg. Finish dish with additional chopped shiso leaf, cilantro, and thinly sliced green onion. Sprinkle furikake on top of egg, serve with oxtail fried rice immediately.

Chef David Rose - Greenwich Wine Food 2019 - photo by Luxury Experience
David Rose finishing dish with fried eggs

Editor's Note: Furikake is a Japanese seasoning. Chilesa-te sauce is a Vietnamese sauce. Both ingredients as well as shiso leaf are usually readily available in Japanese and Asian markets.

Video - Chef David Rose in action atthe 2019 Greenwich WINE + FOOD Festival - https://youtu.be/7rgWHzO7HEo

To see more recipes from Chef David Rose, please visit his website: www.chefdavidrose.com/recipes.html

Chef David Rose and Debra C. Argen - Greenwich Wine Food 2019 - photo by Luxury Experience
Debra C. Argen and Chef David Rose 

ABOUT THE 2019 GREENWICH WINE + FOOD FESTIVAL

"The 2019 Greenwich Wine + Food Festival presented by PepsiCo is a multi-day event highlighting the area's rich culinary landscape and showcasing innovation in the food and beverage industries. It benefits multiple charitable organizations. All tickets include food, wine + live music!"

For information on attending the next Greenwich WINE + FOOD Festival presented by PepsiCo, please visit the website: www.SerendipitySocial.com/greenwich-wine-food/

Greenwich WINE Food  2019 - Serendipity Magazine

Greenwich WINE + FOOD Festival
Greenwich, Connecticut, United States
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© October 2019. Luxury Experience. www.LuxuryExperience.com. All rights reserved. 

 
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